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Levels of trypsin inhibitors in soy-based foods and modulation of their antinutritional effects by dietary amino acids

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1. https://escholarship.mcgill.ca/concern/theses/02870w565

Identifer	oai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:02870w565
Date	January 1991
Creators	Peace, Robert William
Publisher	McGill University
Source Sets	McGill University
Language	http://id.loc.gov/vocabulary/iso639-2/eng
Detected Language	English
Type	Thesis
Rights	All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
Relation	Proquest: AAINN67607, Pid: 74606